Prepared by:

Arlyn P. Bonifacio

TLE9

Classify appetizers according to

ingredients used

Differentiate between hot and

cold appetizers

Prepare a variety of appetizers

Demonstrate the methods of

preparing appetizers.

What do Filipino say about Appetizers?

“ Appetizers ba kamo ?

FINGER FOODS yan noh..

Arte nyo naman”.

- Is a food or drink served usually before a

meal to stimulate the appetite.

- It is prepared into bits and pieces to

enhance the taste buds and increase the

craving for foods.

- It provides a natural transition to the main

meal.

- While waiting for the main course, the

guests can fill lightly their hungry stomachs

with this kind of food.

are made out of thin

slices of bread in

different shapes.

The bread may be

toasted, sautéed in butter

or dipped in a well-

seasoned mixture of egg,

cheese, fish, or meat then

deep-fat fried.

It is a finger food

consisting of three

parts: a base, a

spread or topping

and garnish.

They could be served

hot or cold. There

are no set recipes for

the making of

canapés.

You may create your own

combination of several

different colored items on

the cut pieces of bread,

toasted or fried and

biscuits etc.

The larger canapés

are termed as

ZAKUSKIS after the

Chef Zakuski.

A. Anchovy or Sardine Canapés

1. Spread strips or

rounds of sautéed

bread with anchovy

or sardine paste

that has been

mixed with a little

lemon juice.

2. Arrange on top rosettes of chopped fine

hard-boiled eggs, arranged the white and

yolks separately or in alternate lines.

B. Ham Canapés

1. Cut thin slices

of bread in rounds with

a large biscuit cutter.

2. Saute in butter

or brown in the oven.

3. Chop boiled ham very fine, mix with

mustard and a little cream spread on the

bread, and cover the top with grated cheese

with a sprinkling of paprika, put n a hot oven

for a few minutes for the cheese to melt.

Cover pieces of sautéed bread with grated

parmesan cheese, sprinkle with salt and

paprika. Let it brown in the oven serve at

once.

1. Prepare the following ingredients:

2. Mix all the ingredients and spread on the

bread.

3. Transfer to oven and bake on 450 degrees

for 6-8 minutes when the cheese is completely

melted.

are usually juices of

orange, pineapple,

grapefruit or

tomatoes served with

cold salad dressings.

It may be in the form of a

fruit or vegetable juice

mixed with little alcoholic

beverage or seafood like

shrimps, crabs, or lobsters

served with slightly

seasoned sauce.

French term

meaning “outside

the work”

is small portion of highly

seasoned foods, it is a

combination of canapés,

olives, stuffed celery,

pickled radishes, and

fish.

It is served on

individual plate

when guests are

seated.

Sometimes this is

simply placed on a

platter and passed

around. Hors d’oeuvres

are served cold or hot.

are pickled item which

are raw, crisp

vegetables such as

julienne carrots or

celery sticks.

Relishes are generally

placed before the

guest in a slightly,

deep, boat shape dish.

are small portions and

usually display the

characteristics found

in most salad.

are popular

accompaniments to

potato chips, crackers,

and raw vegetables.

Proper consistency in

the preparation is

important for many

dip.

It must not be so thick that

it cannot be scooped up

without breaking the chip or

crackers, but it must be

thick enough to stick to the

items used as dippers.

are the simplest

appetizer.

Fruits are good

appetizers because they

give an attractive

appearance, fragrance,

appealing taste and

delicious flavor.

For example, you could

serve a platter of thinly

sliced cucumbers,

chunks of red bell

pepper and baby carrots.

For a fruit tray, consider

serving red and green

grapes, as well as chunks

of mango with toothpicks

inserted in them.

Since appetizers should always

easy to pick up with the fingers, it

should never be drippy or messy

so you need to avoid certain fruits

or veggies (for example, chunks

of avocado or watermelon are

probably not the best appetizer

choices).

are varieties of appetizers

wherein the only

requirement is that you

keep everything small

enough to be picked up with

the fingers and eaten with

little mess.

If you want to serve your

favorite homemade

sausages, cut them into

small pieces, wrap them

with a small piece of pastry

shell and bake.

Or, serve your favorite

baked sweet potato fries

with a mayonnaise-based

dipping sauce. Individual

quiches filled with ham and

cheese are another good

option.